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After the Turkey Day Creamed Turkey
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3/4 stick butter or margarine (3 ounces)
1/4 cup flour
4 cups turkey broth
1 small can evaporated milk (5 ounces)
1 can cream of mushroom soup (10 3/4 oz)
3 cups diced turkey
3 hard-boiled eggs, grated
Once the meat is off the bones of the turkey, make a broth by boiling the bones in 2 quarts of water for 30 minutes. Remove the bones and strain.
Over medium heat, melt the butter in a pot. Do not brown. Stir in the flour then the broth, milk, and soup. Cook until thickened. Add the turkey and eggs. Let simmer for 15 to 20 minutes. Serve on toast, biscuits or over rice.
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